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quick & dirty tortilla w/ potatoes or pasta
Prep Time30 minutes
Cook Time15 minutes
Servings: 4 pieces for each
ingredients:
for potato tortilla:
  • 500 - 600 g potatoes (cleaned & peeled)
  • 1 onion
  • 3 tbsp olive oil
  • 6 - 7 eggs
  • salt
for pasta tortilla:
  • 150 g pasta (e. g. riccioli)
  • 1 onion
  • 3 tbsp olive oil
  • 7 - 8 eggs
  • salt
equipment:
  • a pan (22 cm bottom) (mineral coated/non-stick)
how to:
for potato tortilla:
  • Peel & trim an onion; chop the onion & start frying in olive oil - softly. Add salt.
  • Peel & slice the potatoes & cook them in salty water for about 10 min.
  • Add cooked drained potatoes to the onion, mix carefully & distribute evenly.
  • Whip the eggs & pour the egg mess over the potatoes.
  • Reduce heat to low & close the pan w/ a lid. Let it cook for about 15 min until the eggs are set.
  • Let the tortilla slide onto a plate, which is large enough, cover w/ another plate & turn over.
for pasta tortilla:
  • Peel & trim an onion; chop the onion & start frying in olive oil - softly. Add salt.
  • Cook the pasta in salty water for about 8 - 10 min.
  • Add cooked drained pasta to the onion, mix carefully & distribute evenly.
  • Whip the eggs & pour the egg mess over the pasta.
  • Reduce heat to low & close the pan w/ a lid. Let it cook for about 15 min until the eggs are set.
  • Let the tortilla slide onto a plate, which is large enough, cover w/ another plate & turn over.
Notes
The tortilla is about 2 cm high - it’s a „small“ tortilla. If you like a thicker tortilla you may either use a pan much smaller or you can scale up the amounts of the ingredients.
You may serve the tortilla at once or let it cool to room temperature.
You may store the tortilla for at least 1 day on your kitchen desk (covered).
Sorry: no experience w/ freezing!